Get ready for your new obsession: Street Corn Chicken Chili. This creamy, hearty one-pot wonder marries everything you love about Tex-Mex with crowd-pleasing comfort. Imagine juicy chicken, fire-roasted corn, zesty green chilies, and a luxurious trio of cheeses all mingling in a rich, savory broth. With bold flavors and eye-catching colors, Street Corn Chicken Chili is the ultimate weeknight meal for families, game-day crowds, or anyone who wants to bring serious warmth to the dinner table.
Ingredients You’ll Need
Simple, everyday ingredients transform into something spectacular in this recipe. Each component brings its own special touch, whether it’s velvety texture, smoky depth, or that irresistible sweet crunch.
- Olive oil: For sautéing and giving the vegetables a lovely base flavor.
- Yellow onion: Adds mellow sweetness and body to the chili.
- Garlic: Brings a bold aromatic punch that wakes up the whole pot.
- Boneless, skinless chicken breasts: Bite-sized pieces cook fast and soak up every flavor.
- Diced green chiles (4 oz can): For just enough Tex-Mex heat and tang.
- Sweet corn (15 oz can): Offers creamy kernels that burst with sweetness.
- Fire-roasted corn (1 cup, frozen or canned): Adds sweet, smoky notes for authentic street corn vibes.
- White beans (15 oz can): Brings creaminess and plant-powered protein while soaking up the chili spices.
- Diced tomatoes with green chilies (10 oz can): (like Rotel) Infuses mild heat and juicy freshness.
- Ground cumin: Delivers earthy Tex-Mex backbone to every spoonful.
- Smoked paprika: Introduces subtle smokiness and a pretty red hue.
- Chili powder: Gently perks up the pot with a marriage of spices.
- Salt and pepper: Because a well-seasoned chili is a happy chili.
- Chicken broth: Builds a savory, slurp-worthy base for all the ingredients to simmer together.
- Sour cream: Stirs in ultra-creamy tang and helps thicken the chili.
- Cream cheese (softened): Lends unbeatable richness and a luxurious mouthfeel.
- Shredded cheddar cheese: Melts into gooey, cheesy perfection and finishes the chili in style.
- Lime juice: Adds bright, fresh acidity to round out all those deep flavors.
- Chopped fresh cilantro: For color, herbaceous zing, and unmistakable Tex-Mex charm.
How to Make Street Corn Chicken Chili
Step 1: Start with the Flavor Base
Heat the olive oil in a large pot or Dutch oven over medium heat. Sauté the diced onion for about 3 to 4 minutes, until softened and fragrant. Add the minced garlic and cook for another 30 seconds, being careful not to let it brown. This step builds the foundation for your Street Corn Chicken Chili, coaxing out the sweetness from onions and awakening the garlic’s aroma for layers of flavor from the very first bite.
Step 2: Brown the Chicken
Add the chicken pieces right into the aromatic base, stirring to coat them well. Let them cook for around 5 minutes, just until they start turning golden on the edges. This not only gives the chicken a succulent texture but also ensures that the chili has extra depth. The bits that stick to the pan will lift off once the rest of the ingredients join, packing even more taste into your chili.
Step 3: Add the Veggies, Beans, and Spices
Into the pot go the diced green chiles, both types of corn, drained white beans, and the can of diced tomatoes with green chilies. Sprinkle in the cumin, smoked paprika, chili powder, plus generous pinches of salt and pepper. Give everything a good stir so those magical spices touch every kernel and bean. These colorful ingredients don’t just look gorgeous — they layer street corn flavor throughout your Street Corn Chicken Chili.
Step 4: Simmer Everything Together
Pour in the chicken broth and turn the heat up to bring the mixture to a bubbly boil. Once boiling, reduce the heat and let your chili simmer gently, uncovered, for 20 to 25 minutes. This lets the flavors mingle and the chicken become irresistibly tender. Stir now and then to make sure nothing sticks and admire how everything comes together in beautiful harmony.
Step 5: Make It Creamy and Zesty
Lower the heat and stir in the sour cream, softened cream cheese, and shredded cheddar. Stir gently until every bit melts into the chili, transforming it into a luscious and creamy sensation. Finish your Street Corn Chicken Chili by adding a splash of lime juice and a handful of fresh cilantro just before serving. The tangy zip and herbal freshness breathe new life into every spoonful.
How to Serve Street Corn Chicken Chili
Garnishes
Garnish is everything here! Load up each bowl of Street Corn Chicken Chili with extra shredded cheese, a sprinkle of more chopped cilantro, a few slices of fresh jalapeño for heat-lovers, and big handfuls of crunchy crushed tortilla chips. A wedge of lime for squeezing over the top instantly brightens every bite and completes the festival of flavors.
Side Dishes
This chili shines as a meal on its own, but sides make it even more special. Try warm flour tortillas, a crisp green salad, or thick slices of buttery cornbread to round things out. If you’re feeding a crowd, a side of Tex-Mex rice or a refreshing avocado salsa is the perfect way to double down on the street corn theme.
Creative Ways to Present
Make a Street Corn Chili bar! Let everyone top their bowl with their favorite fixings. For a party, serve the chili in sturdy mugs with mini spoons or pile some over baked potatoes for an unforgettable twist. Scoop chili into small tortilla cups for adorable finger food at your next game day bash. The possibilities to wow your guests with Street Corn Chicken Chili are endless.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any remaining Street Corn Chicken Chili to an airtight container and refrigerate for up to 4 days. The flavors only deepen with time, making each reheated bowl extra satisfying for tomorrow’s lunch or a quick dinner.
Freezing
This chili is a freezer hero! Portion cooled Street Corn Chicken Chili into freezer-safe bags or containers, leaving a bit of room to expand. Freeze for up to 3 months. Thaw overnight in the fridge for best results and enjoy chili that tastes like you just made it.
Reheating
Reheat on the stovetop over medium heat, stirring gently until warmed through. If the chili thickens too much in the fridge or freezer, loosen it with a splash of chicken broth or milk. Microwave reheating is also a breeze for quick single servings — just cover to keep it moist and heat in 1-minute bursts, stirring in between.
FAQs
Can I make Street Corn Chicken Chili in a slow cooker?
Absolutely! Sauté the onions and garlic first, then add all ingredients except the sour cream, cream cheese, cheddar, lime juice, and cilantro to the slow cooker. Cook on low for 4 to 6 hours or high for 2 to 3, stir in the creamy ingredients and finish just before serving.
How spicy is this chili?
The base recipe is mild with lots of rich, savory flavor. For more heat, toss in jalapeños, extra chili powder, or use the “hot” variety of diced green chilies. You can make every batch perfect for your spice-loving or spice-shy eaters!
Can I use rotisserie chicken or leftover cooked chicken?
Yes! Shredded rotisserie chicken works wonderfully and shaves off cooking time. Stir it in after the onions and garlic are cooked, then proceed with the recipe as directed. It’s a fabulous shortcut for busy evenings.
Is Street Corn Chicken Chili gluten-free?
Yes, as written, Street Corn Chicken Chili is naturally gluten-free. Just double-check your chicken broth and canned items to be certain they’re certified gluten-free if needed.
Can I make this vegetarian?
Definitely! Swap the chicken for extra beans and use veggie broth. You’ll still get that hearty, creamy, street-corn flavor that makes this chili special, minus the meat.
Final Thoughts
You have to try this Street Corn Chicken Chili — it’s creamy, vibrant, and somehow even better the next day. Every bowl feels like a celebration of flavor and comfort. Whether you’re cozying up on a rainy night or gathering everyone around the table, this chili is guaranteed to steal the show. Make a big batch…and get ready to crave it all week long!
Print
Street Corn Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Non-Vegetarian
Description
This Street Corn Chicken Chili is a hearty and flavorful dish that combines the goodness of chicken, sweet corn, and white beans in a creamy Tex-Mex style chili. Perfect for a cozy dinner with a touch of spice and a hint of creaminess.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
Additional Ingredients:
- 1 (4 oz) can diced green chiles
- 1 (15 oz) can sweet corn, drained
- 1 cup fire-roasted frozen or canned corn
- 1 (15 oz) can white beans, drained and rinsed
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 3 cups chicken broth
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Sauté onion until softened, then add garlic.
- Cook Chicken: Add chicken pieces and cook until lightly browned.
- Add Ingredients: Stir in green chiles, sweet corn, fire-roasted corn, white beans, diced tomatoes, spices, salt, and pepper. Pour in chicken broth.
- Simmer: Bring to a boil, then simmer uncovered for 20-25 minutes.
- Finish: Lower heat, stir in sour cream, cream cheese, cheddar. Add lime juice and cilantro before serving.
Notes
- For extra spice, add jalapeños or more chili powder.
- Try with shredded rotisserie chicken for a quicker version.
- Leftovers keep well for up to 4 days in the fridge or can be frozen.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 95 mg
